Pivot became the operative word.
Just as other food service environments were launching ghost kitchens, virtual kitchens, food-to-go, and other models virtually unheard of several years ago, some innovative universities embraced new initiatives that enabled them to safely meet the students where they were. Mobilized dining services represent one example of a new model of food and beverage service preparation and delivery that began out of necessity during the pandemic and now has established benefits that go well beyond.
Sodexo launched a pilot program in 2021 across a dozen campus sites throughout the U.S., including Brandeis University, Merrimack College, Curry College, University of Texas, Loyola Marymount University, and Creighton University, among others. They deployed mobile, battery-powered carts that enabled food service directors to bring a wide array of food and beverage services and made-to-order cooking directly to students and faculty throughout the campuses, including residence halls, campus events and other common areas.
The carts served as an extension of the dining halls and offered an innovative way for the schools to resume vital community connections and provide healthy, fresh, and creative dining services, while maintaining safe social distancing.
Schools like Curry College had previously created pop-up stations for special events but were limited in what they could offer due to the need to be close to an AC power source, as well as other factors. Curry tried using eight-foot tables as temporary serving stations at residential halls but was limited in the variety of options it could offer. With mobile, battery-powered food service carts, dining services providers have been able to prepare and offer an endless selection of food and beverage options using blenders, ovens, grills, refrigerators, freezers, wireless POS services and other features in any location throughout the campus. They now offer mobile ice cream sundae bars, occasional milk & cookie nights, and other unique offerings that help differentiate their dining services. As a result, student satisfaction ratings grew by four percent – at a time when many universities were seeing decreased student satisfaction in the double digits.
Other schools have taken the mobile workstations in additional creative directions. During the Sodexo pilot program, Creighton University launched mobile farm-to-table omelet stations; Brandeis University created Trending Stations with tossed popcorn varieties; Merrimack College offered a walking nacho bar, Valentine treats, and a fully stocked hot chocolate bar; and Loyola Marymount University created a mobile Super Bowl Tailgate party complete with Bratwurst sandwiches and all the fixings.
Unexpected benefits emerge.
In addition to creatively addressing the pandemic-related challenges of safely delivering food and beverages to students and staff, mobilized dining services also enabled college campuses to increase their flexibility to address other issues that have emerged over the past few years, such as labor shortages and supply chain disruptions.
The carts are also being monetized by student-run organizations, clubs, sports teams, alumni networks, and other groups. The mobile, battery-powered carts have enabled these groups to be at the right location any time to take advantage of peak foot traffic, a sporting event or other special occasion.
While it started as a creative response to a devastating pandemic, mobilized dining services have emerged as an innovative way to meet the changing needs of campus dining programs efficiently, safely, and cost-effectively.
Steve Shaheen is the CEO of Definitive Technology Group. Steve co-founded Definitive Technology Group to help companies in a wide range of industries solve workflow problems and decrease costs by leveraging the power of mobility.
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